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Friday, March 25, 2011

Lazy Cream Bundt Cake

Generally, cake isn't exciting.  Frosting, yes.  Cake, no.  You know why I think that?  Because most of the cake I've had in my life has come from a box.  I totally think that cake mixes have their place.  There is something comforting about their odd lightness and fluffiness.  But, generally, for me, that's not really what I want from a cake.  I want something a little denser, and definitely more interesting.  That's my personal preference.


This is an extremely easy cake to make, especially if you are first-timer and a little nervous.  The main trick with this one is just to be sure to grease and flour the pan really well, or it'll stick.  Plus, someone you know has a Bundt pan you can borrow, and so you don't have to buy your own.

Lazy Cream Bundt Cake
from The Spiced Life

3 c. flour
1 tbsp. baking powder
1/2 tsp. salt
6 large eggs, room temperature (just set them out at the beginning of prep time and they'll be fine by the time you need them)
2 3/4 c. sugar
4 tbsp. vanilla or 1 tbsp. vanilla plus 1 tsp. lemon or orange zest (I totally forgot about the vanilla.  So my cake just tastes like cream.  I'm not really complaining.)
2 c. heavy cream (the package might say "whipping cream"), room temperature (again, just let it sit on the counter a bit)

Preheat oven to 350 degrees.  Grease and flour a 12-cup Bundt pan.

Mix the flour, salt and baking powder together in a bowl and set aside.

Beat the eggs and sugar together in a mixer on medium speed for about 5 minutes or so.  The batter will start to thicken up a little and turn a lovely pale yellow color.  While mixing, slowly pour in 1/3 of the cream, followed by 1/3 of the flour mixture, stopping to scrape the sides of the bowl after the flour addition.  Do that two more times and then beat the whole thing for a minute on medium to combine well.

You can't really tell, but I promise this is yellow.


Scrape the batter into the pan.  Bake one hour, checking at 45 minutes to see if it's getting too brown.  If so, tent some foil over the top.  Mine was fine, so I just baked it the whole hour with no foil.

Ready to go in the oven.


When the cake is done, it'll start to pull away a little from the sides of the pan.  It'll be puffy and beautiful (it will deflate some after you take it out).

It's done!  You can see how much it rose and how it's pulling away from the sides.


Let it cool for 15 minutes on a wire rack, then invert it onto the rack and slowly (and wiggly) remove the pan.  Let it cool completely.  Then eat it!

Don't tell the raw egg police, but we actually argued over
who got to lick the bowl.  Super tasty.

I'm linking up with Sweets for Saturday here.  Check it out for more tasty treats.

5 comments:

  1. A tip I picked up from a caterer years ago: use sugar, not flour, to dust your pan. Then you can serve it pretty without frosting, and it doesn't have that white powdery look to it. :) This cake sounds really good. Not low calorie, but you can't have everything, can you?

    Oh, and I must tell you, I made your taco soup the other night. It's my variation, since I didn't have two cans of tomatoes, and I added beef broth, AND I didn't have ranch mix so I made some... anyway, the kid verdict was that it was the BEST taco soup ever! Better than MY recipe, even! Just thought you'd want to know. Thanks for sharing!

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  2. Ooooh, thanks for the sugar tip! That's good to know! Because I will be making this again. Even though there was no chocolate.

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  3. I haven't done the pork chops yet. Saving them for a visit from my folks in a couple of weeks. I'll let you know how it goes!

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  4. Mmm, I bet that cream makes for one fabulously moist and delicious cake. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.html

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